Go Back
+ servings
A big pot of cajun chicken pasta with a wooden spoon inside.
Print Recipe
5 from 2 votes

The Creamiest Cajun Chicken Pasta {One Pot!}

This is the Creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Pasta
Cuisine: American
Servings: 6 people
Calories: 420kcal


  • 1 tbsp olive oil
  • 2 chicken breasts, cut into 1-inch pieces
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1/2 tsp each salt and pepper
  • 1 (796mL) can diced tomatoes
  • 3 cups chicken broth
  • 1 lb dry scoobi do, penne or rotini pasta
  • 1 each green and red pepper, sliced
  • 2 tbsp heavy cream
  • 1/4 cup cilantro, chopped


  • Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for 2-3 minutes until tender.
  • Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then cover with lid and let cook for 10-12 minutes until pasta is al dente and has absorbed most of the liquid.
  • Remove lid and stir in bell peppers and heavy cream, cooking another 2 minutes until peppers are tender. 
  • Remove from heat, stir in cilantro, then serve and enjoy!



Make sure to use medium-sized noodles like Scoobi Do, penne or rotini.
If you don’t have any heavy cream, whole milk or 2% milk will work in a pinch.
Serve with some warm rolls or a side salad.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost in the fridge then reheat as normal.


Calories: 420kcal | Carbohydrates: 59g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 525mg | Potassium: 593mg | Fiber: 3g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 10.7mg | Calcium: 37mg | Iron: 1.8mg